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Sun-dried Tomato Pesto is this week’s recipe post. It’s great at elevating pasta dishes and can also be used as a marinade for meat or added to sauces to provide extra flavour.
Sun-dried Tomato Pesto – makes two small jars
- I used ‘dry’ sun-dried tomatoes, so a few hours before I added 100ml of olive oil to a bowl with the tomatoes to rehydrate them. You can skip this step if you are using sun-dried tomatoes already in olive oil
- Take 100g of sun-dried tomatoes and chop them up into small pieces. Add them to the blender
- Add 65g of pine nuts and 70g of grana padano cheese (you can use parmesan also)
- Once the dry ingredients are combined, add olive oil in a thin stream. I used around 200ml
- Once you have the desired consistency – it shouldn’t be too thick or too runny add the seasoning. A generous amount of salt and pepper plus 1/4 teaspoon of smoked paprika
- Stir and decant into jars
I went to Paris last week and stopped by the Eiffel Tower. I couldn’t believe my luck, as I sat in my vantage point, the sun came out and I basked in that spot for what felt like eternity. Could anything be more perfect than this I thought? Perhaps some lunch? Some snaps from my mobile of Paris:
ooh, your sundried tomato pesto looks so yummy.. will definitely try making that.. thanks for sharing
Thanks! Let me know what you think once it’s been tasted
- This is bound to be delicious.
- I love the flavour of sun-dried in olive oil but not their texture. Yet, I’d never thought of whizzing them! Doh! Thanks for the tip, as I think whizzed sun-dried would taste great in certain tomato based sauces that would normally call for paste or purée.
Thanks
You’re the first person I’ve met who shares my reservations on sun-dried tomato texture. Whizzing definitely deals with that problem!
I use this pesto in sauces too. Last night, I added a few teaspoons to a risotto dish and it went down a treat.
I used to refuse to use sun-dried tomatoes because they were so trendy – this was a LONG time ago – but I’m so glad I’ve gotten over that! This pesto looks fabulous! thanks!
Your comment made me laugh. I remember one particular summer in which sun-dried tomatoes were added to everything! I wasn’t a fan then, and it was nigh on impossible to find something without them. Funny how the food industry has so much ‘fashion’ within it.
Wow this looks terrific and I have to give it a try the addition of paprika seems a great idea, could one use chilli to add more kick?
Thanks. Definitely – I would recommend one fresh red chilli, added at the same time as the sun-dried tomatoes. Chilli oil could also be another way to get a kick into it!